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Updated: Jul 25
This no fuss one-pot and easy-to-make rice based New Orleans' favorite packs a lot of flavor and it is truly satisfying! Perfect for any family dinner!
Jambalaya originated in New Orleans' French Quarter when necessity, the mother of all inventions, demanded a substitute for the traditional Spanish Paella. The lack of saffron made possible the birth of this iconic dish. Saffron was substituted with tomatoes and cajun seasonings and Jambalaya was born.
Jambalaya is mushy, spicy, loaded with cajun seasonings and proteins...and overall, just perfect for any time you want to spoil yourself.
Let's make it!
Prep time: less than 10 minutes
Cooking time: about 30 minutes
Serves 8 to 10 people
Pork, andouille sausage, seafood, or chicken are all good choices for protein for this iconic dish. Add one protein or a combination of many. Make this dish yours!
6 teaspoons of Joe's Cajun Spice Blend
2 pounds of chicken breast (cut into small strips)
1 pound of Raw Shrimp (peeled and deveined)
3 stalks of celery (chopped)
1 large green bell pepper (seeded and chopped)
1 large yellow onion (chopped)
6 cloves of garlic (minced)
1 jalapeño (seeded and minced)
1 bay leaf
1 14.5 oz. can of Red Gold Petite Diced Tomatoes (drained)
3 cups of uncooked rice
3 cups of Swanson Chicken Broth
3 cups of water
Salt and pepper to taste
Vegetable or Olive Oil
Green onions (optional)
Season the chicken with 2 teaspoon of the cajun spice blend.
In a large cast iron pot, over medium-high heat, add 4 tablespoons of oil.
Add the chicken and cook until brown on both sides. Remove chicken and set aside.
Add 4 more tablespoons of oil to the pot.
Add the celery, onions, bell peppers, and 1 teaspoon of the cajun spice blend. until the are soft. Cook until the vegetables are soft. Stir frequently.
Stir in the chicken, garlic and jalapeño. Cook for 1 minute.
Add the uncooked rice and mix all well.
Stir in 2 teaspoons of the cajun spice blend, the diced tomatoes, chicken broth and bay leaf.
Add the water.
Bring to a boil, reduce heat to simmer.
Season the shrimp with the remaining cajun spice blend and add to the pot.
Cover and let it cook until all the liquid is absorbed or the rice in tender (about 25 to 30 minutes). Remove the bay leaf.
Serve, garnish with chopped parsley or greens onions.
Printable PDF with recipe below.
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